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Mar 19, 2018 · These, the lightest hued of the dry sherry wines, are the result of aging under a layer of living yeast called the veil de flor. This special film of yeast forms over the base wines placed in the top group of casks, creating a seal over the wine that prevents it from oxidizing, thereby preserving its brightly straw-colored hue, among other things.
Flor (Spanish and Portuguese for flower) in winemaking, is a film of yeast on the surface of wine, important in the manufacture of some styles of sherry. The flor is formed naturally under certain winemaking conditions, from indigenous yeasts found in the region of Andalucía in southern Spain.
“Sous voile” means “under a veil”, in this case, the veil is the flor yeast that forms a film over the surface of the wine in the barrel. The two famous examples are Spain’s super-dry fino and manzanilla sherries (these wines are lightly fortified), and the Vin Jaune or yellow wine of France’s Jura region (not fortified).
- Biologically Aged Sherry and Oxidative Sherry
- What Is The Sherry “Flor” Or “Veil of Flor”?
- When Does The “Flor” Appear During The Wine Making Process?
As CSWS members you already know the importance of aging in traditional sherry wines. We can make an incredible number of wines with just 3 white varieties, one of these is the most used producing the entire dry range. If we add to the immense versatility of the palomino a sophisticated aging process, results go beyond our imagination. This is what...
It is generally said that “flor” is a veil of yeast, yet how does yeast appear on the surface of the wine, and why? Throughout the fermentation, the grape must lose, little by little, its sugar content and increase its alcoholic strength until the now wine becomes intoxicated by the same yeasts that metabolized the sugar into alcohol. There is too ...
We start seeing a major change in the base wine when it reaches a level of 11-12% abv. It is in this exact moment when the fermenting yeast changes its metabolism and starts taking alcohol, instead of sugar, and turning into a compound known as acetaldehyde. This is how our “flor” yeast survives, adapts to a hostile environment, becomes stronger an...
Jun 5, 2020 · Technically, the flor (or ‘velum’ as it is also known) is a biofilm made up of the yeast Saccharomyces cerevisiae. This is the same species of yeast that carries out alcoholic fermentation, but it is a specially adapted version that is able to cope with the rather hostile conditions found in a sherry cask.
Jul 21, 2021 · A layer or film formed by yeast on the top of hard cider when exposed to oxygen during storage. So you open the lid to your bucket or peer through the glass of your carboy and what do you find, some gnarly looking whitish film, crust, or even little island floating on the surface. What…
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Apr 5, 2024 · Flor is a strain of Saccharomyces cerevisiae, the same yeast species responsible for brewing beer, making sake, baking bread and, of course, fermenting wine. “But all yeasts have evolved differently, depending on their environment,” explains Dr. Ana Hranilovic, yeast specialist at Laffort.
